Cocktail of the Month with Red Bush
In the latest of a regular series, we ask local bartenders to showcase a signature serve featuring the superb premium spirits brands presented by Proximo. Tony Cromie, assistant bar manager at Café Parisien in Belfast, creates a classic cocktail featuring newly-launched Red Bush.
La Ciel Rouge (the Red Sky) cocktail
About the bartender
“I started when I was 15, working in a place in Newtowards, and then I got a job as the assistant manager in The Goat’s Toe in Bangor, and was about four and a half years there,” says Tony. Australia beckoned and he then worked for a year as an assistant bar manager at a hotel in Sydney until his visa ran out. After returning to The Goat’s Toe for six or seven months, Tony then joined Café Parisien – located opposite Belfast City Hall in the former Robinson & Cleaver site – for its opening alongside a friend he had worked with in Australia. Tony enjoys the diversity of working in the bar trade. “It’s always different,” he says, “especially in the last few years. Belfast has moved forward so much in the last five, or even three, years. It’s an interesting business to work in, and it’s nice to have the freedom to be creative.”
The featured spirit in this month’s signature serve is Red Bush.
La Ciel Rouge (the Red Sky)
45ml Red Bush
5ml Velvet Falernum
20ml Homemade winter spice syrup
Strained into chilled martini coupe
Garnished with orange zest & honey-candied banana
“My homemade winter spice syrup is made from nutmeg, cinnamon, clove, vanilla and banana,” says Tony. “Because Red Bush is aged in first-fill bourbon barrels, I went with a Manhattan or Old Fashioned angle of classic bourbon cocktails. The natural oak notes that come out are set off by the nutmeg and other spices, and the port adds great colour to it. It’s a simple twist on a classic.”
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